Fresh and flavorful salsa verde chicken enchiladas are made with tortillas stuffed with a creamy and vibrant salsa verde sauce, tender shredded chicken and shredded cheese then baked with even more melty cheese on top. It’s the perfect easy dinner idea that can be made ahead and popped in the oven any night of the week!
1.5cupsshredded Monterey Jack or Mexican cheese blend
86"tortillasflour or corn
cilantro for topping
Instructions
Preheat the oven to 350° F and spray a 9x13 baking dish with non-stick spray. Set aside.
To a large skillet over medium heat, add the olive oil and minced garlic, cooking until fragrant. Stir in the salsa and heat through.
Remove the pan from the heat and stir in the sour cream. Taste and adjust seasoning, adding salt & pepper as needed. Reserve 1 cup of the sauce and set aside.
To a large bowl, add the shredded chicken, half of the cheese, and the sauce that hasn’t been reserved. Stir together.
Spread a few tablespoons of the reserved sauce to the bottom of the prepared baking dish.
Assemble the enchiladas by laying out a tortilla and adding approximately ⅓ cup of the chicken mixture to the center. Roll it up and place it seam side down into the prepared dish. Repeat until out of tortillas and chicken mixture.
Pour the remaining sauce over the rolled enchiladas and sprinkle the remaining cheese evenly over the top.
Cover the dish with foil and bake for 15 minutes or until heated through. Remove the foil and bake an additional 10 minutes until cheese is melted.
Garnish with cilantro and serve.
Additional toppings: green onions, salsa, guacamole, sour cream, etc.
Notes
This should make 6-8 enchiladas. Corn or flour tortillas can be used.Store leftovers covered in the fridge for up to 3 days.